Greek Yogurt Mini Cheesecakes Recipe

Your favorite dessert with half the fat, twice the protein, and a probiotics boost

Greek yogurt—is there anything it can’t do? You can eat it, freeze it, cook with it, and now, make other foods out of it. Green Mountain Farms got the idea to combine two of the world’s favorite dairy products for a product with less fat, more protein, and probiotics that you can also use to make cheesecake.

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At least, that’s what happens to any kind of cream cheese in my house. I suppose the whipped version is good for bagels. I liked how the yogurt’s slight tang paired with citrus and berries, but you could swap any kind of jam or preserves for lemon curd. The texture was as creamy as ever.

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners. Mix cookie crumbs and butter and divide among liners, pressing into the bottom with a flat-bottomed glass. Bake for about 5 minutes and let cool.

2. In a stand mixer with a paddle attachment, combine all remaining ingredients until smooth. Pour mixture on top of the pre-baked crusts, filling about two-thirds of the way full. Bake 20-25 minutes, then let cool.

3. Refrigerate cheesecakes for at least 3 hours before serving. Spread tops with lemon curd and garnish with whipped cream and berries.

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